Cheesy Hashbrown Casserole is a warm, comforting dish that’s crispy on the edges and soft and cheesy inside. It’s made with shredded potatoes, plenty of melty cheese, and a creamy sauce that brings it all together. This casserole feels like a big, cozy hug on a plate, perfect for breakfast, brunch, or even a side dish for dinner.
I love making this casserole whenever I want something simple but satisfying. It’s one of those dishes where you can mix everything in one bowl, pop it in the oven, and wait for the cheesy goodness to bubble up. A little tip I’ve learned: if you let it rest for a few minutes after baking, the casserole sets just right and cuts nicely without falling apart.
My favorite way to serve this dish is alongside some fresh fruit or a crisp green salad to balance out all that cheesy comfort. It’s always a hit at family gatherings or holiday breakfasts, and I’ve had so many people tell me it reminds them of their childhood. It’s easy to see why—there’s something about cheesy hashbrowns that just feels like home.
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Key Ingredients & Substitutions
Hashbrowns: Frozen shredded hashbrowns are a time-saver and give a great texture. If unavailable, you can shred fresh potatoes, just be sure to squeeze out excess moisture for crispiness.
Cheddar Cheese: Sharp cheddar adds nice tang and richness. Feel free to mix in mozzarella for extra meltiness or use pepper jack for a little spice.
Sour Cream: This adds creaminess and a slight tang. Greek yogurt is a good substitute if you want a lighter option.
Cream of Chicken Soup: This brings moisture and flavor. Use cream of mushroom or cream of celery to switch up the taste, or try a homemade white sauce for a fresher feel.
Onions: Optional but add great flavor. Finely chopped green onions or shallots work nicely too.
Butter: Adds richness and helps bind everything. You can swap with margarine or olive oil if needed.
Topping: Crushed cornflakes or crispy fried onions add a crunchy, golden crust. Use panko breadcrumbs or crushed crackers as alternatives.
How Do I Get the Topping Crispy and Golden Every Time?
A crispy topping makes this casserole extra special. Here’s what I do to get it just right:
- Mix your topping (cornflakes, fried onions, breadcrumbs) with melted butter. This helps browning and adds flavor.
- Sprinkle evenly over the top to cover the casserole without clumps.
- Bake uncovered so the heat can crisp the topping rather than steaming it.
- Keep an eye on the last 5 minutes—you want golden edges, not burnt.
Let the casserole rest a bit after baking to help it firm up, making it easier to scoop with the crispy crust intact.
Equipment You’ll Need
- 9×13-inch baking dish – perfect size for even cooking and easy serving.
- Large mixing bowl – makes mixing all the ingredients quick and mess-free.
- Spoon or spatula – helps stir the casserole mix and spread it evenly in the dish.
- Measuring cups and spoons – for accuracy with cheese, sour cream, and seasonings.
- Oven mitts – to safely handle the hot baking dish when removing it from the oven.
Flavor Variations & Add-Ins
- Add cooked bacon or sausage for a smoky, meaty flavor that pairs well with the cheesy base.
- Mix in diced bell peppers or sautéed mushrooms to sneak in some veggies and extra texture.
- Try swapping sharp cheddar for pepper jack cheese if you want a bit of a spicy kick.
- Stir in chopped green onions or chives before baking for a fresh, mild onion taste.
How to Make Cheesy Hashbrown Casserole
Ingredients You’ll Need:
Main Ingredients:
- 1 (30 oz) package frozen shredded hashbrowns, thawed
- 2 cups shredded sharp cheddar cheese
- 1 cup sour cream
- 1 can (10.5 oz) condensed cream of chicken soup
- ½ cup chopped onion (optional)
- ½ cup melted butter
- ¼ teaspoon black pepper
- ½ teaspoon salt
Topping (Optional):
- 1 cup crushed cornflakes or crispy fried onions
- 2 tablespoons melted butter
How Much Time Will You Need?
This casserole takes about 10 minutes of preparation time and roughly 45-50 minutes to bake. After baking, plan to let it rest for 5-10 minutes before serving, so it sets nicely and is easier to serve.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish so the casserole won’t stick while baking.
2. Mix the Ingredients:
In a big bowl, toss together the thawed hashbrowns, shredded cheddar cheese, sour cream, cream of chicken soup, chopped onion (if you’re using it), melted butter, salt, and pepper. Mix everything well so every bite has yummy flavor.
3. Prepare the Casserole:
Pour the mixture into the greased baking dish. Use a spoon or spatula to spread it out evenly.
4. Add the Topping (if you want):
If you like a crunch on top, combine the crushed cornflakes or crispy fried onions with the melted butter. Sprinkle this crunchy mixture evenly over your casserole.
5. Bake It Up:
Place the dish in your preheated oven and bake for 45 to 50 minutes. When it’s done, the casserole should be bubbling and the top golden brown.
6. Let It Rest and Serve:
Once out of the oven, give your casserole 5 to 10 minutes to cool and set. Then, scoop it onto plates and enjoy warm!
Can I Use Fresh Potatoes Instead of Frozen Hashbrowns?
Yes! If using fresh potatoes, shred and rinse them well, then squeeze out excess moisture with a clean towel to prevent a watery casserole. Using frozen hashbrowns is more convenient and ensures consistent texture.
How Should I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until warmed through to keep the topping crispy, or use the microwave for a quicker option, though the topping may soften.
Can I Make This Casserole Ahead of Time?
Absolutely! Prepare the casserole, cover it tightly with foil, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if cooking from cold.
What If I Don’t Have Cream of Chicken Soup?
No problem! You can substitute with cream of mushroom or cream of celery soup, or make a simple homemade white sauce using butter, flour, milk, and a little seasoning for a fresher taste.
